Best 2 Heath Bar Cheesecake Recipes

Indulge in the delectable combination of creamy cheesecake and crunchy Heath bars in this heavenly Heath Bar Cheesecake. This classic dessert features a graham cracker crust filled with a luscious cheesecake batter swirled with Heath bar pieces, topped with even more Heath bar pieces for an irresistible finish.

For those with dietary restrictions, we also offer a gluten-free version of this cheesecake, using a gluten-free graham cracker crust to accommodate those with gluten sensitivities.

Additionally, we provide a no-bake version of this cheesecake for those who prefer a quick and easy dessert that doesn't require any oven time. Simply chill the cheesecake in the refrigerator until it's set, and you'll have a delicious treat ready to enjoy.

So, whether you're a cheesecake enthusiast, a Heath bar lover, or simply looking for a delightful dessert to impress your friends and family, our Heath Bar Cheesecake recipes have something for everyone. Get ready to embark on a culinary journey that will leave your taste buds craving more.

Let's cook with our recipes!

HEATH BAR CHEESECAKE

Heath Bar Cheesecake image

Decadent and delicious, this recipe comes from a Herberger's cookbook. My favorite homemade cheesecake.

Provided by simple food

Categories Cheesecake

Time 1h30m

Yield 10-12 serving(s)

Number Of Ingredients 9

Ingredients

1 3/4 cups vanilla wafer crumbs
2 tablespoons sugar
1/3 cup margarine, softened (I use butter)
3 (8 ounce) packages cream cheese, softened
1 cup sugar
3 eggs
1 cup sour cream
1 1/2 teaspoons vanilla
5 (1 1/4 ounce) Heath candy bars, crushed

Steps:

Preheat oven to 350 degrees F. Combine crust ingredients; press into bottom and 1 1/2 inches up the sides of 9" springform pan. Refrigerate.
In large bowl, beat cream cheese with sugar at medium speed until fluffy.
Add eggs, 1 at a time, beating well after each addition.
Beat in sour cream and vanilla; blend until smooth.
Spoon half of filling over prepared crust. Sprinkle half of Heath bars over filling; cover with remaining filling.
Bake one hour our until cheesecake is just firm when pan is tapped gently. Cool completely in pan on wire rack. Sprinkle remaining Heath bars over top.
Refrigerate until chilled.

Nutrition Facts : Calories 692.5, Fat 45.4, SaturatedFat 22, Cholesterol 151.6, Sodium 468.9, Carbohydrate 64.8, Fiber 1, Sugar 35.6, Protein 8.7

WHITE CHOCOLATE HEATH BAR CHEESECAKE

White Chocolate Heath Bar Cheesecake image

From a fellow teacher--I think there should be a class on how to say no to this, if you know what I mean;)

Provided by JamesDeansGirl

Categories Cheesecake

Time 3h20m

Yield 16 serving(s)

Number Of Ingredients 17

Ingredients

2/3 cup graham cracker crumbs
2/3 cup sugar
1 teaspoon cinnamon
3 tablespoons butter, melted
8 Heath candy bars, chilled
4 (8 ounce) packages cream cheese, softened
2/3 cup sugar
3 large eggs
2 teaspoons vanilla extract
6 ounces white chocolate, melted
3/4 cup heavy cream
1/2 cup butter (OPTIONAL)
4 ounces unsweetened chocolate (OPTIONAL)
1/4 teaspoon salt (OPTIONAL)
3 cups sugar (OPTIONAL)
1 2/3 cups evaporated milk (OPTIONAL)
1 tablespoon vanilla extract (OPTIONAL)

Steps:

MAKE THE CRUST: Preheat oven to 350*F.
Finely crush or chop the Heath bars; transfer to a bowl and set aside.
Wrap the outside of a 10" springform pan with 3 layers of foil, reaching the top of the pan; grease the inside.
Combine the graham cracker crumbs, sugar, cinnamon, and melted butter; press evenly into the bottom and partway up the sides of the prepared pan.
Place half the candy in a mound in the center of the crust; bake for 10 minutes.
Set aside to cool.
MAKE THE FILLING: Using an electric mixer on medium speed, beat the cream cheese for 10 minutes.
Add the sugar and beat another 10 minutes, until very light and smooth.
Add the eggs, one at a time, beating well after each addition.
Blend in the vanilla; add the cream slowly, mixing until well blended.
Drizzle in the melted chocolate; blend well.
Pour filling over crust; let stand for 10 minutes.
Place the cheesecake in another pan filled with 1/2" of water.
Bake for 90 minutes; remove from oven.
Sprinkle remaining candy on top; return to oven for 10 minutes.
Remove cheesecake from the oven and the water bath.
Let cool at least 2 hours; cover and refrigerate at least another 4 hours.
MAKE THE FUDGE SAUCE (if desired): Melt the butter and chocolate together in a large saucepan over low heat.
Add the salt, sugar, evaporated milk, and vanilla, blending until smooth.
Increase the heat to medium and whisk the mixture for 1 minute while it bubbles.
Remove from heat; serve warm, with thin slices of chilled cake.

Tips:

Use a springform pan to make it easy to remove the cheesecake.
Make sure the cream cheese is at room temperature before mixing it with the other ingredients.
Do not overmix the cheesecake batter. Overmixing can cause the cheesecake to be dense and crumbly.
Bake the cheesecake in a water bath to prevent the top from cracking.
Allow the cheesecake to cool completely before serving. Chilling the cheesecake overnight will allow the flavors to develop and the texture to firm up.

Conclusion:

This Heath Bar Cheesecake is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of chocolate, toffee, and cream cheese is irresistible, and the cheesecake is sure to be a hit with everyone who tries it. Whether you are a cheesecake lover or just looking for a new dessert to try, this Heath Bar Cheesecake is definitely worth making. So, grab your ingredients and preheat your oven because it's time to indulge in this heavenly treat!